酶法甜面酱新工艺初探

通过在传统甜面酱生产工艺中加入华丰１１＃复合发酵剂，研制出酶法甜面酱新工艺，在针对性试验中确定了新工艺的工艺流程和工艺参数。生产出的产品保留纯正的风味，产品质量达到了ＺＢＸ６６０１７－８７所提供的标准。新工艺缩短了生产周期，提高了出品率，大大降低了生产成本。

ln this paper,the new process of enzymatic wheat paste was reported.By using Hua Feng 11 #composite fermenter in the traditional process developed new process or wheat paste .Determined the technological parameters in the experiments.The production of the new process continues to have the pure flavour and the guality of the production up to the standard of provided for by ZBX66017-87.The new process can shorten the processing period,raise the production ratio ,reduce the production costs greatly.